Bourbon Cranberry Sauce
Cranberry Sauce is a classic Thanksgiving relish to serve with a roasted turkey. Made with 4 simple ingredients, it has a perfect balance of tart and sweet flavors with a tough of zesty and bourbon aroma.
Servings: 8 servings
Calories: 72kcal
Ingredients
- 12 oz fresh cranberries
- ⅓ cup maple syrup
- ⅓ cup water
- 1 teaspoon orange zest
- ½ cup orange juice
- 2 tablespoons bourbon
Instructions
- In a saucepan, add all the ingredients (12 oz fresh cranberries, ⅓ cup maple syrup, ⅓ cup water, 1 tsp orange zest, ½ cup juice, and 2 tbs bourbon).
- Stir, bring to boil, then reduce the heat to medium/low and simmer for about 20 minutes until the berries burst and the sauce starts to thicken.
- Cool off and refrigerate until ready to serve.
Notes
- I prefer a light touch of bourbon, so I use only 2 tbsp. If you like a stronger bourbon flavor, feel free to add more liquor.
- You can use frozen cranberries in this recipe, just let them sit on the counter to defrost before you start cooking them.
- My favorite bourbon brand is Breckenridge (not sponsored). It has a beautiful nose and is not too sharp.
- When your sauce is cooled off, transfer it to an air-tight container and it will stay fresh in the fridge for up to 7-10 days.
- You can freeze it in an air-tight container for up to 3 months. To thaw, just leave it in the fridge overnight.
- I love making it 1-2 days before the holiday and keep it in the fridge in an air-tight container. It actually gets even better withing a couple of days as all the ingredients melt together.
Nutrition
Serving: 1serving | Calories: 72kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 97mg | Fiber: 2g | Sugar: 11g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
